Ésteres alquílicos de ácidos grasos en aceitunas de mesa en relación con fermentaciones anormales y tratamientos tecnológicos mal realizados
DOI:
https://doi.org/10.3989/gya.0630152Palabras clave:
Aceitunas de mesa, Análisis sensorial, Composición de ácidos grasos, Ésteres metílicos y etílicos de ácidos grasos, Fermentaciones anormales, Olea europaea L.Resumen
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